Churros are a fried choux pastry treat, super-simple to make and a big crowd-pleaser. I’ve given them a Mexican spin with lime, chilli and cinnamon flavours. You can shape them how you like, but I have given mine the full zapata treatment. If you’ve got the sombrero, you need the mousturros!

In a saucepan, add the butter to the water, and bring back to a boil. Sift the flour, cinnamon, allspice, baking powder and salt into a large mixing bowl, make a well in the centre, then pour in the liquid. Quickly beat into the flour with a wooden spoon until you can see no lumps, then leave the dough to rest for 20 minutes.

Fit a large piping bag with a star-tipped nozzle roughly 1-2cm in diameter, and fill with the dough. On a baking tray lined with parchment paper, pipe funky moustaches, then leave the churros to chill in the fridge for 30 minutes.

For the sugar coating, combine all the ingredients and set aside until ready to use. Put the dulce de leche in a small bowl, give it a good stir and set aside.

Fill a large, deep saucepan or deep fat fryer one third full of sunflower oil. Heat the oil until a piece of bread will go brown within 45 seconds to a minute.

Leaving the moustaches on the baking paper, cut around the churros and drop them, paper and all, into the oil. Fry until golden brown and crisp – the paper should gradually fall off. Be careful to wear long sleeves and something protective, because churros can pop while frying.Make sure the kids are out of the way when you’re doing this – they can come in later to toss the churros in the crisp coating.

Remove the cooked churros with a slotted spoon, and leave to drain on a tray lined with kitchen paper.

Once all the mousturros are fried, toss them into the sugar, and serve with the dulce de leche on the side for dipping.

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